This easy sweet and savory chicken thighs recipe is simple enough for a weeknight meal and tasty enough for guests. Wondering about the prunes with the wine and chicken? Chicken Marbella is a classic for a reason, friends. I use boneless, skinless thighs here because they are my family’s favorite, but you can swap in chicken breasts or skin-on thighs too.
I usually serve it with a salad, some rice and a glass of the wine I used for cooking.
Making swaps in this chicken thighs recipe is simple
This recipe really serves as a base for adding flavors or what we have on hand. Switch the wine out for chicken stock, brandy or orange juice (or red wine). The onions could be shallots, garlic, or a mix of all three, or the prunes - which we love (and grow) - could be dried apricots or fresh stone fruit when in season. Add some brininess with a few olives, or a little depth of flavor with sun-dried tomatoes and herbs.
You can also use chicken breasts or skin-on, bone in thighs, just adjust the cooking time. For skin-on bone-in thighs, sear the chicken skin-side down for 12-15 minutes, then flip the thighs and finish in the oven for 15-20 minutes more.
I love a pan you can serve in
I use a Le Creuset 5QT Braiser for this recipe, because it fits everything nicely. Plus, the lids pops on for the resting time, and it can come right to the table.
You don't need a fancy pan though (although if you get one, I bet you'll love it) - any wide, heavy skillet will do. Just make sure you have some foil handy to cover the chicken while it rests if your pan doesn't have a lid.
This easy chicken recipe really is fit for a crowd
This dish is weeknight-fast, once you get it in the oven, you're essentially done. It's great for a gathering too, because it's simple, it can easily be doubled, and folks really love it. Offer up these chicken thighs and a quick burrata appetizer, and you essentially have the better part of a party done in 30 minutes of prep.
This post is not sponsored, but it is full of California Grown goodness, and California Prunes, which my family grows. Did you know the first-ever certified organic poultry company was in California?
Easy Sweet and Savory Chicken Thighs
Ingredients
- ¼ cup EVOO
- 2 yellow or sweet onions thinly sliced into half moons
- ½ cup white wine or chicken stock
- 8-10 prunes chopped
- 6 boneless skinless chicken thighs
- 2 ½ teaspoon sea salt divided
- 1 teaspoon freshly ground black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C)
- Warm the oil in a large ovenproof skillet on the stovetop over medium heat. Add the onions and ½ teaspoon of salt, and sauté for 5-7 minutes, until the onions begin to become translucent. Add the wine to deglaze the pan and then add the chopped prunes, and cook for another 7-8 minutes, until the onions are soft and the wine has reduced.
- Remove the pan from the heat, and make wells in the onion mixture to fit in the chicken thighs (you may need to add a bit more oil or wine to the pan if the mixture is dry). Add the chicken in the wells so the onions surround each piece, and season with the remaining salt and pepper.
- Place the skillet in the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature measures at 165 degrees F (75°C). Remove from the oven and cover with lid or foil for 5-10 minutes to allow the chicken to rest (this allows for juicy, tender chicken.)
- Serve topped with fresh parsley and enjoy.
Notes
Nutrition
More chicken thigh recipes to try:
Sheet Pan Chicken Thighs Recipe With Bacon
A meal-prep wonder that works for dinner too, this Sheet Pan Chicken Thighs Recipe With Bacon works warm or cold. Serve it solo, or chopped up in salads, wraps or tossed into pasta.
Easy Braised Chicken Thighs
Simple yet flavorful, these braised thighs from James Collier and Danny Alas are tender and packed with the deep flavors of herbs and vegetables.
Roasted Chicken Thighs with Prunes + Onions
These Roasted Chicken Thighs inspired the flavors for the recipe shared here. I created it for Sunsweet prunes + GFF Magazine long ago, and it's still a go-to for bone-in, skin-on thighs.
If you're prune fan (and you should be) this one is worth a go for sure.
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